Skip To Main Content

COVID-19 Updates and Resources. Learn More

Cheddar Omelet with Sautéed Onions and Shiitake Mushrooms Recipe


Atkins Cheddar Omelet with Sautéed Onions and Shiitake Mushrooms
7.8g
Glucides nets Atkins™
Prep Time:5 Minutes
Style:American
Cook Time:8 Minutes
Phase:Phase 1
Difficulty:Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

20.5g

Protein

23.9g

Fat

1.3g

Fiber

332.4cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 1tspCanola Vegetable Oil
  • 3TbspWhite Onion, raw, chopped
  • 2mushroomsShiitake Mushrooms
  • 2largeEgg (Whole)
  • 0 1/4cup, shreddedCheddar Cheese

DIRECTIONS

  1. Heat oil in a nonstick skillet or omelet pan over medium-high heat. Dice the onions and slice the mushrooms.  Add them to the pan and sauté for about 5 minutes until onions are translucent and mushrooms are soft. Remove from pan and set aside.
  2. Add eggs to the skillet. Cook 3 minutes, lifting the edges of the egg to allow uncooked eggs to flow over and cook. Flip over and cook another 2 minutes.
  3. Add onions and mushrooms to half of omelet and top with cheese. Fold other half over and cook 1-2 minutes more to melt cheese. Serve immediately.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

×

This site uses essential cookies to function. It also uses non-essential cookies for marketing and advertising. For more information please see ourPrivacy Policy.

This site uses essential cookies to function. It also uses non-essential cookies for marketing and advertising. For more information please see ourPrivacy Policy.

Close button